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Soups 30 mins-1 hr
Vegetable tortellini soup
I normally associate soup with cold weather but for being someone who lives in Southern California, I LOVE eating soup at all times of the year…even in 100...
I normally associate soup with cold weather but for being someone who lives in Southern California, I LOVE eating soup at all times of the year…even in 100 degree weather. Soup people are for sure a special breed and my vegetable tortellini soup is one of those soups that I have in my rotation that I can eat all year round. This was another one of those recipes where I was trying to use up ingredients in my fridge but ended up tasting amazing on the first try. As per my usual cooking, I made this soup extra garlicky and added jalapeno so it was a fun kick and it all married together so well. The beauty in this soup is that you can add almost any vegetable you want or need to use up and it will taste amazing. The only thing to keep in mind is that if you are adding in extra vegetables you will need to add in more vegetable broth as well in order to balance out the ratios. The biggest non negotiable component of this dish is the Boursin’s cheese block that I use. Not only does that block of cheese add creaminess but it also adds in that depth of flavor from adding the herbs that come in and also cuts down the amount of stuff you need to add into the soup. This recipe can easily be made vegan as well. Boursin has a vegan version of that cheese block that you can use, I have personally tried both versions of the cheese and enjoyed both. I also know that the brand Kite Hill carries a vegan tortellini that would work just as well with this soup. The combination of the nutrients from the vegetables to the creaminess of the broth with the heartiness of the pasta truly makes such a comforting meal. I personally like to add in a bit of calabrian chili olive and parmesan to the top of the soup to tie it all together. Lastly, this soup lasts in the fridge for about a week, if it even lasts that long in your household. Be sure to give this recipe a try not matter the season because I am sure it will be a hit! I hope you love this recipe as much as I do and my DMs are always open for any tips you may want/need…happy cooking!
Total
30 mins-1 hr
Method
- 5 oz can of diced tomatoes
- 2 oz Boursin cheese garlic and fine herbs cheese
- Chop all of your vegetables. In the large pot add in your olive oil along with the onion, carrots, zucchini and jalapeño and let that sauté for about 2-4 minutes at medium heat.
- Then add in your chopped garlic and all your seasonings and let it cook for 2-4 minutes at medium heat.
- Add in your diced can tomatoes and cover with a lid and let it simmer for 4 minutes at low heat.
- Then remove 1 cup of the cooked vegetable mixture and add it to a blender with the vegetable broth and Boursin cheese and blend until smooth.
- Pour the blended mixture back into the pot and add in your tortellini, spinach and basil and let it simmer for 3-4 minutes at high heat then serve.
Notes
- Original Instagram reel: https://www.instagram.com/reel/CVY4P1EgfPp/?utm_source=ig_web_copy_link
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